Ingredients
- 6 boneless chicken breast halves
- 1 cup light corn syrup
- 3 oz. soy sauce
- ¾ cup chicken broth
- ¼ cup ginger, peeled & minced
- 1/3 cup orange juice
- ¾ Tbs. orange zest
- ¼ Tbs. star anise, ground
- ½ tsp. Jalapeno, minced
- ¼ tsp. Garlic, minced
- 1 Tbs. lemongrass, finely minced
- 8 cups mixed field greens
- 1 cup pea shoots (sprouts)
- ½ cup cucumber, finely julienned
Citrus Chicken Salad with Jalapeno-Ginger Vinaigrette
Meal: Lunch
Cuisine: Chinese
Ingredient: Chicken
Season: Summer
Contributor: Beringer Founders Estate and Chef David Frakes
Directions
This chicken salad, which has a fragrant orange zest framed with ginger and brown spice, opens up the subtle fruit character of Beringer's Chenin Blanc.
To prepare chicken (can be made one day ahead):
- Combine ½ cup corn syrup, soy sauce, and chicken broth in a heavy large non-reactive skillet. Add following 7 ingredients and bring to a boil. Reduce sauce by simmering for 5 minutes on medium-low. Add chicken and simmer for about 7-9 minutes more. Turn chicken over and cover the pan. Cook for 20-25 minutes more until chicken is finished. Transfer chicken to plate and let cool.
To prepare dressing (can be made one day ahead):
- Blend ½ cup corn syrup and 5 tablespoons of the poaching liquid in small bowl. Season with salt & pepper. Set aside.
- Cut chicken crosswise into thin slices. In a large bowl, toss greens, pea shoots, cucumber and most of the dressing. Divide salad on to plates. Top each with chicken and lightly drizzle with dressing. Makes 6 servings.
Courtesy of Beringer Founders' Estate and Chef David Frakes
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